
By Diana Rattray, About.com Guide
2751 Hennepin Ave S #297
Minneapolis, MN 55408-1002
(612) 216-3987
Food Safety Begins with You! Hospitality Careers Training Center, Minneapolis, Minnesota (MN); follows the ServSafe curriculum presented in the ServSafe Essentials Fifth Edition textbook by the National Restaurant Association Educational Foundation.
Full Phase-Out Set for 2015
By GreenBiz Staff
Published December 04, 2009
ATLANTA, GA — The Coca-Cola Company has pledged to replace all its vending machines using hydrofluorocarbons with coolers that employ more environmentally friendly refrigerants by 2015, the beverage firm and Greenpeace said.
Coca-Cola and it bottling partners have about 10 million vending machines and coolers operating around the world. The move to replace all of them with HFC-free units will reduce carbon emissions by 52.5 million metric tons over the life of the new equipment, which is roughly equivalent to taking 11 million cars off the road for a year, the firm and the organization estimate.
Coca-Cola and the environmental group made their joint announcement yesterday, capping almost a decade of work on the issue that dates to Greenpeace’s raucous challenge to the beverage giant at the 2000 Olympic Games in Sydney to come up with refrigerants that are not as harmful to the environment.
Since then Coca-Cola has spent about $50 million in research and development of cleaner cooling technology for vending machines and commercial coolers and is focusing on two: compressed carbon dioxide for larger units and hydrocarbon refrigeration for smaller units.
This article, by Bruce Buschel, was posted in two parts on the New York Times Small Business "You're the Boss" blog. The article was discussed on Monday, December 7th's Midmorning with Kerri Miller from Minnesota Public Radio. Yesterday's blog has a link to listen to that discussion. Many Minnesota servers and customers called to voice their opinion during the one hour program. The article ends with a quote from Bill Gates that we can all relate to, "Your most unhappy customers are your greatest source of learning."
Source: http://boss.blogs.nytimes.com/
By Bruce Buschel
Herewith is a modest list of dos and don’ts for servers at the seafood restaurant I am building. Veteran waiters, moonlighting actresses, libertarians and baristas will no doubt protest some or most of what follows. They will claim it homogenizes them or stifles their true nature. And yet, if 100 different actors play Hamlet, hitting all the same marks, reciting all the same lines, cannot each one bring something unique to that role?
1. Do not let anyone enter the restaurant without a warm greeting.
2. Do not make a singleton feel bad. Do not say, "Are you waiting for someone?" Ask for a reservation. Ask if he or she would like to sit at the bar.
3. Never refuse to seat three guests because a fourth has not yet arrived.
4. If a table is not ready within a reasonable length of time, offer a free drink and/or amuse-bouche. The guests may be tired and hungry and thirsty, and they did everything right.
5. Tables should be level without anyone asking. Fix it before guests are seated.
6. Do not lead the witness with, "Bottled water or just tap?" Both are fine. Remain neutral.
7. Do not announce your name. No jokes, no flirting, no cuteness.
8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.
9. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition.
10. Do not inject your personal favorites when explaining the specials.
For Immediate Release: November 24, 2009
Media Inquires: Siobhan DeLancey, siobhan.delancey@fda.hhs.gov, 301-796-4668
Consumer Inquires: 1-888-INFO-FDA
The U.S. Food and Drug Administration (FDA) is seeking a permanent injunction against Sharkco Seafood International Inc., located in Venice, La. The injunction is intended to stop the seafood processing company from distributing scombrotoxin-forming fish in interstate commerce. Consumption of scombrotoxin-forming fish that are not properly preserved or refrigeratedcan result in scombroid food poisoning, a foodborne illness that results from eating spoiled or decayed fish. Scombrotoxin-forming fish most commonly include mackerel, sardines, tuna, bluefish, and mahi mahi.
To view complete article visit: http://hospitalitytrainingcenter.com/12001.html
Hospitality Careers Training Center
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